There are matters that set my coconut Jollof apart – One is in the use of my now famous roasted stew base which gives the rice a smoky taste.The other is my two step crayfish process. The end end result is rich, smoky, aromatic and ho so scrumptious.
As always, I will make use of Basmati rice, please feel free to use parboiled rice or even ofada rice (parboil for about 20 minutes prior ) if you prefer.
Coconut Jollof Rice
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins
Serves: 5
Honestly, if you only try one recipe this month, make it this one. The flavor combination is amazing! I typically serve mine with either
- stewed meat or
- peppered meat
Ingredients
- ¼ cup coconut oil
- 1 medium onion (thinly sliced)
- 1 can coconut milk (400ml)
- My brand of choice is by Thai Kitchen
- Coconut Milk for cooking
- 2 stock cubes
- Salt – to taste
- Ground pepper – to taste
- 4 heaped tablespoons crayffish (divided)
- 3 cooking spoons
Nigerian stew base
- 3 cups rice – washed
Directions
- Place a pot with a tight fitting lead on medium heat, heat up the coconut oil. Add in sliced onions and fry until translucent and fragrant.
- Add in stew base, stock cubes, salt, pepper, half crayfish, coconut milk and 1 cup of water. Cover and allow to simmer on low-medium heat for 15 minutes
- Uncover the pot and stir in rice. increase heat to medium. Leave to come to a boil (when you see bubbles ontop of the rice). Reduce heat to low-medium and cover the pot tightly.
- Cook for 15 minutes (if using basmati) or for 25 minutes (if using parboiled rice)
- Fluff the cooked rice with a fork then add in the left over crayfish (This is the absolute best part, it is amazing!!)
- Serve with your choice of protein
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